Holiday Walnut Cake

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
2 eggs, separated
1 cup, plus 1 tablespoon, milk, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
1 pound walnuts, finely chopped
1 teaspoon cream of tartar
¼ cup powdered sugar
Whole walnuts (optional)

1. Preheat oven to 350F. Grease a 9-inch tube pan.
2. Sift flour, baking soda and salt into a medium bowl. Combine butter, granulated sugar and egg yolks in a large mixing bowl. Beat with a mixer at medium speed until creamy and smooth. Reduce speed to low and gradually beat in flour mixture alternately with 1 cup milk, beginning and ending with flour mixture. Add extracts; beat well. Stir in walnuts.
3. Place egg whites in a small mixing bowl. Beat with a mixer at high speed until foamy. Add cream of tartar and beat until stiff. Fold egg white mixture into batter.
4. Pour batter into pan. Bake 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack. Invert onto a plate.
5. Combine powdered sugar with 1 tablespoon milk in a small bowl and stir until sugar is dissolved. Drizzle evenly over warm cake. Garnish with whole walnuts, if desired. Flavors improve overnight. Serves 16.

Nutritional facts per serving: 450 calories, 31g fat, 8g protein, 41g carbohdrates, 2g fiber, 210mg sodium.